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Scalloped Kidney Beans: Date Added: 14 Jun 2009
Listed in: Vegetables / Beans/Beets Ingredients

2 cups cooked red kidney beans
1 tablespoon drippings
1/3 cup raw rice
1 teaspoon salt
2 cups tomato
Speck paprika
1 tablespoon sugar
1/4 cup chopped onion

Cooking Instructions

Used canned or dried beans. If dried ones are used, soak overnight in cold water, drain. Cover with cold water, add one-eighth teaspoon soda, parboil fifteen minutes, drain. Add boiling water barely to cover, and one-half teaspoon salt and cook slowly in fireless cooker or in oven, or on back of range until soft. There should only be a small amount of thick juice when done. Parboil rice five minutes, drain. Arrange beans and rice in layers in casserole or bean pot. Mix tomato, sugar, onion, drippings, salt, and paprika, and add to bean mixture. Bake in a moderate oven. Time in oven, 30 minutes. Temperature, 325°. Servings, 6

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